1, the purpose of frozen preservation of Tricholoma matsutake is to keep Tricholoma matsutake dry for freezing. You can choose the simplest way, that is, dry freezing. After washing Tricholoma matsutake, dry it with kitchen paper, and then put it in a fresh-keeping bag or box and freeze it directly. Take out the dried and frozen Tricholoma matsutake and cook it without thawing! No need to thaw! No need to thaw! Thawing will affect the taste and fragrance. It is easy to cut with a serrated knife for cutting frozen meat. When the whole meat is taken out and cut, it is cooked, and the taste and nutrition are best preserved.

2. After cleaning the Tricholoma matsutake, dry it. Be sure to dry it as dry as possible, then slice it, seal it with household food, and vacuum it. You don't have to thaw it when you want to eat it. It tastes best to take it out and cook it directly!